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Chicken Enchilada Casserole

I’m working on building my supply of frozen dishes back up after a catastrophic freezer death. I made this and froze half for another night. This is adapted from a recipe in Cooking Light, March 2011.

2 chicken breasts, poached and shredded

1 cup frozen corn

1/3 cup cilantro, chopped (I actually used pulverized cilantro that comes in a squeeze tube, so I used the equivalent)

1/3 cup light sour cream

1/4 tsp ground red pepper

1/2 tsp cumin

1/4 tsp salt

1/4 tsp pepper

1 chopped sweet onion

6 garlic cloves, chopped

1 cup chicken broth

1/3 cup salsa verde

1/4 cup water

4 9 inch tortilla, cut into triangles

1/2 cup milk

1/2 cup shredded cheddar cheese

Preheat oven to 425. Mix chicken, corn, half the cilantro, sour cream, red pepper, cumin, salt, pepper. Cook half the onion with half the garlic then add to the chicken mix. Cook the rest of the onion, garlic, broth, salsa verde, and water in a pan, bringing to a boil. Reduce to simmer and cook for 15 minutes. Add the rest of the cilantro. Use a stick blender to blend it.

Spray an 8 inch square pan with cooking spray. Place half the salsa mix on the bottom. Cover with tortilla triangles. Place half the chicken mix on top. Cover with tortilla triangles. Do another layer of chicken and tortillas then place salsa on top. Cover with any remaining tortillas. Top with cheese. Pour milk over the whole thing. Bake for 15 minutes until brown and bubbly.

I served this with some extra sour cream and lettuce. It was really good – creamy, flavorful, and easy. If you like spicy things, double the amount of salsa verde you use, but I don’t.